Almond Brickle Cheesecake |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Oh my is this a good one, hope you love this cheesecake as much as we do. Ingredients:
crust |
1 cup shortbread cookie crumbs (about 15 cookies) |
3 tbsp butter, melted |
1 tbsp sugar |
filling |
3-8 oz pkgs cream cheese |
2/3 cup sugar |
1/2 tsp vanilla |
3 eggs |
1/2 cup sour cream |
1-6 oz pkg almond brickle chips |
1 tbsp flour |
topping |
1 cup crushed shortbread cookies (about 14 cookies) |
1/3 cup brown sugar |
1/4 cup butter, melted |
1 cup chopped almonds |
1/4 cup caramel ice cream topping |
Directions:
1. Preheat the oven to 350 degrees F.
2. Mix together the crumbs, butter, and sugar until crumbly. Press into the bottom of a 9 inch springform pan. Bake 10 minutes. Set aside to cool.
3. In the large mixer bowl, beat the cream cheese until fluffy. Beat in the sugar and vanilla.
4. Beat in the eggs, one at a time until smooth.
5. Blend in the sour cream.
6. Toss the brickle chips and the flour together and then stir
7. into the cream cheese mixture. Pour the filling into the prepared
8. crust. Combine the crushed cookies, brown sugar, butter, and nuts
9. until well blended and crumbly. Sprinkle the mixture over the
10. filling. Bake the cheesecake for 1 hour and 5 minutes. Drizzle the
11. caramel topping over the cheesecake and continue baking for another 10 minutes. Cool to room temperature and then refrigerate overnight.
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